Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and soluble proteins content of the raw tuna fish

Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and soluble proteins content of the raw tuna fish

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Random samples of fresh yellowfin tuna were taken for analyses of pH, trimethylamine and soluble proteins content. The samples were steam cooked and evaluated for color and texture. The correlation coefficients ad coefficient of variation between pH, trimethylamine and soluble proteins content of th...

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Bibliographic Details
Main Author: Rillo, Belen O.
Other Authors: Alabastro, Estrella F.
Format: Book
Language:English
Subjects:
Tuna fish.
Fishery products > Preservation .